TIP OF THE DAY: Shave Parmesan Onto Everything | THE NIBBLE Blog - Adventures In The World Of Fine FoodTIP OF THE DAY: Shave Parmesan Onto Everything – THE NIBBLE Blog – Adventures In The World Of Fine Food

Grains, from rice to quinoa. The best cheese grits are made with grated Parmesan and topped with some shavings.

Vegetables, particularly grilled vegetables and steamed asparagus. A favorite summer side is a grilled or broiled tomato, removed from the grill and covered with shaved Parmesan.

As an aside to shaved Parmesan ideas, in Italy, chunks of Parmigiano-Reggiano are often eaten for dessert with a few drops of balsamic vinegar, and perhaps some fresh strawberries. The same wedge you use for shaving can be broken into chunks for a cheese plate.

You can shave Parmesan with a vegetable peeler. Photo courtesy Once Upon A Chef.

PARMESAN & PARMIGIANO-REGGIANO: THE DIFFERENCE

“Parmesan cheese” can be produced anywhere on earth, however the manufacturer desires.

Parmigiano-Reggiano dates to medieval Italy. It is PDO-protected and produced only by members of a consortium, the Consorzio del formaggio Parmigiano Reggiano. It can only be made from the milk of local cows in the Italian provinces of Parma, Reggio Emilia, Modena and certain parts of Bologna and Mantova.

Producers must adhere to strict Consorzio guidelines, which ensure that the cheeses develop the profoundly complex flavors of authentic Parmigiano-Reggiano. Wheels that don’t meet the standards are declassified and aren’t given the official Consorzio stamp.

Note to connoisseurs: The best Parmigiano-Reggiano cheese is considered to be Vacche Rosse (“Red Cow”), with milk from a specific herd of cows, that is 30 months. If you can’t find it locally, you can buy it at iGourmet.com.

For most people, generic Parmesan is just fine. For connoisseurs, tasting the real deal can be an eye-opener. It is intense and complex, with nutty, sweet, grassy, creamy and fruity flavors. That’s why it has long been called called the “King of Cheeses.”

PARMIGIANO-REGGIANO TIPS

Buy it only in wedges. Grated Parmigiano-Reggiano begins to lose its flavor after grating.

Keep the cheese in the fridge for up to a month. After then, it slowly starts to lose flavor but can still be used.

Rewrap with fresh plastic or parchment paper at least once a week.

Don’t toss the rinds. Use them to add flavor to soups or pasta sauces.